Cooking that perfect steak!

Rib-Eye Steak

We are all very proud of our steaks produced here on the farm – and we get so many compliments from customers regarding them which is just so satisfying. One thing I always think about though is helping our customers after they have left our Pantry Shop with their steaks. So in writing this blog today, I thought of the many times over the years; friends, family, and when I was younger – also myself, who hadn’t always got a home cooked steak just right. 

I know people who always order a steak when they are eating out in a restaurant, but lack the confidence to cook it at home. To combat this, and to help cook those perfect restaurant quality steaks at home, here are our top tips to cooking them! 

10 Top Tips to cook the perfect steak  

1. Remove steaks from the fridge at least 20 minutes before cooking, to bring them up to room temperature   

2. Use the right sized frying/griddle pan – if in doubt bigger is better. If too small, the temperature will fall when you add the steaks and you won’t achieve a lovely caramelised steak.

3. Ensure the frying or griddle pan is very hot before cooking – to ensure you get a nice, delicious crust on your steak.

4. Oil the steaks on both sides, not the pan, before cooking and use an oil with a high smoke point like rapeseed, sunflower or vegetable oil. Use a pastry brush if you have one, or use your fingers to coat the steak. By oiling the steak and not the pan it prevents the steak from burning and sticking to the heated surface and helps to caramelise your steak.  

5. After oiling, season your steak on both sides with salt & pepper. 

6. Don’t  pan–fry or griddle too many steaks at a time, as you risk the temperature of the pan dropping rapidly and the steaks will stew in their own juices.  

7. Always use tongs to check your steaks – never turn by sticking a fork in, as it releases the tasty meat juices into your pan, which reduces the succulence of your steak. Similarly, never cut into your steak with a knife to see if it’s ready to eat either, as you will lose the steak meat juices. 

8. Grab your kitchen timer, and cook your steak for the desired times to achieve the right amount of cooking for your taste; 

  • Rare 2-3 mins on each side
  • Medium rare 3-4 mins on each side
  • Well done 6-7 mins on each side

(Times will need to be slightly varied for thicker cuts) 

9. Once cooked, transfer your steak to a plate/chopping board to let it rest at room temperature for a few minutes before serving. This rest will allow the even distribution of the delicious meat juices back into your steak, retaining succulence.

10. Use any pan juices from your rested steak to make an accompanying sauce such as peppercorn sauce, Diane sauce or a red wine sauce. I have a few recipes for these sauces and will add them to this blog over the next few days. 

Enjoy your steaks everyone – and remember if you have any questions or need any cooking tips…….ask me……and I will ask Rosy! 

You might also like to check out our recipe for Firey Steaks by clicking here

Till next time. 

Regards,

Nigel